Little Cowpoke Cookies Recipes

NO-BAKE "COW PILE" COOKIES

Steps:

• In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar is completely dissolved. Remove from the heat.
• Stir in the peanut butter and 2 1/2 cups oats. The mixture should be thick; stir in additional 1/2 cup oats if too runny. Let the mixture stand for about 10 minutes to cool.
• Line a baking sheet with wax paper or parchment paper. Drop the mixture by heaping tablespoonful onto the lined sheet. Let the cookies stand at room temperature for 1 hour to firm up. Store in an airtight container.

COWBOY COOKIES

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
• With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla.
• With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
• Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
• Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

COWPOKE PINTOS

Steps:

• Soak the beans overnight in water to cover. Drain.
• In a Dutch oven or stockpot, combine all the ingredients except the salt and sausage. Bring the beans to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 to 3 hours, depending on your batch of beans. Add more water if the beans begin to seem dry. Stir in the salt and meat, if desired, in the last 30 minutes of cooking. The beans should still hold their shape but be soft and just a little soupy.
• Serve the beans in bowls with a bit of the cooking liquid. The beans reheat especially well.

LITTLE COWPOKE COOKIES

Steps:

• I TRY USING ORGANIC WHENEVER POSSIBLE. I FEEL THIS CHANGES THE FLAVOR AT BIT.
• Pre-heat oven to 350 degrees F.
• In very large bowl add brown sugar and granulated (white) sugar.
• Cut butter in slices to make it easier to mix with dry ingredients. Then add slices of butter to brown and white sugar. Do not melt butter.
• Using a whisk whisk the 2 eggs until well mixed then add to the sugars and the butter slices.
• Add the real vanilla (Not imitation) to the large bowl.
• Add flour, baking soda, salt and oats. No need to sift.
• Add coconut.
• While chopped walnuts are still in the unopened bag smash them with your fist or heel of your hand so that there are very small pieces then add to the large bowl.
• Using a hand mixer mix until your mixer starts to get bogged down or can't turn in the dough. Then use a fork to mix ingredients well making sure all ingredients are mixed thoroughly.
• Using your hands make small 1 in balls rolling tightly in your hand.
• Place up to 15 dough balls on light colored (as opposed to the darker cookie sheets) and bake for 12 minutes give or take a minute or two due to not all ovens being exactly a like.
• Cool cookies on parchment paper and NOT on cooling racks.
• Store cookies in large plastic container to keep fresh for up to a week.